Garlic Roasted Cherry Tomatoes

These are the easiest, simplest and most delicious little pops of flavour in the world that you can save to add to pimp any salad, serve with steak, add to pasta dishes, serve on canapes, rub onto bread for bruschetta...

With summer approaching, the tomatoes are ripening and we begin to see deeper shades or red, emanating that gorgeous earthy, sweet smell - especially if you get them on the vine.

Something so delicious comes to life with just a little salt and pepper but if you're interested in really knowing how incredible a tomato can taste, you have to try this.

We all know, by now, that cooked tomatoes release more nutrients than raw ones and I like that by simply observing nature, by the taste alone, of raw vs cooked, we could gather this, right? They taste better cooked.

Now imagine slow cooked but marinated overnight before.

Off the scale.

Ingredients:

Whatever tomatoes you want to use - cherries are sweet and small

2-3 medium garlic cloves - chopped

Black pepper

Olive oil

Sea salt

Rub it all over the tomatoes and leave overnight.

Roast on 180 for around 30 minutes. Then allow to cool - they will be PIPING inside. Store in the fridge and add to whatever you want. If you don't end up eating them all straight away ;)